Summer brings the best selection of tomatoes local and imported. Make the most of the varied colours and flavours while you can.
4-6 Portions as a dip
Prep: 15 minutes
3 large plum tomatoes, diced
3 large yellow tomatoes, diced
3 large green tomatoes, diced
half a small cucumber, diced
2 spring onions, finely chopped
1 garlic clove, finely chopped
1 large red, green and yellow chilli dessedded and finely chopped
juice of 1 lime
3 tbsp virgin olive oil
1 tbsp caster sugar
1 tsp salt
deep fried flour tortilla quarters, tossed in smoked paprika and salt
or corn chips
Salsa: Place all the ingredients in a bowl and mix them together until combined. Set the salsa aside fro 30 minutes before serving. The salsa is best served in 1-2 hours after preparing but can be made up to a day in advance and refrigerated then brought to room temperature before serving.
To Serve: Serve the salsa with deep fried tortilla wedges or corn chips.